Recently, I made the commitment to start baking my own bread. As a first-time bread baker, I've found the recipes and steps from the book, Artisan Bread in Five Minutes a Day, to be simple and delicious. The simplicity of making bread based on the Five Minute method has inspired me to make a batch of dough every weekend for the past three weeks, and it really only takes five minutes a day to make a loaf!
I modified the book's recipe for Sticky Pecan Caramel Rolls and came up with a nut-free alternative to please my family. I use the book's Master Recipe for my bread dough, but you can also use 1.5 lbs of your favorite white bread recipe to make these rolls.
Caramel Topping Ingredients
6 tbsp unsalted butter
1/2 tsp cinnamon
1/2 c brown sugar
Cream together these three ingredients and spread in the bottom of an 8" x 8" brownie pan (or an 9" cake pan).
Filling Ingredients
4 tbsp unsalted butter
1 tsp cinnamon
1/4 c sugar
Cream together these three ingredients. Roll your bread dough out to 1/8" thick rectangle. Be sure to use enough flour to prevent your dough from sticking to your rolling surface. Spread the filling across the surface of the rectangle; then, roll it up into a log. Using a serrated knife cut the log into 1-1 1/2" inch equal pieces (approx 12); place the rolls in a 3 by 4 design in your pan. Cover with plastic wrap and allow to rest for one hour. Bake at 350 degrees for 40 minutes or until golden brown.
I baked these for the boys on Sunday morning; then, squirreled a few away for myself to enjoy on Monday too.
